Laura Lentz FCSI
Hospitality is a choice: Laura Lentz on the power of taking care of people
I have always been grateful that I chose to go into the service industry. I entered the hospitality industry very…
Learning and growing: Laura Lentz on the rush of a great conference
It’s conference season. I am, like many of you I’m sure, buzzing from a great Camp FCSI in Austin followed by…
Laura Lentz FCSI: A letter to my younger self
I’m a mom, I’m a wife, I’m a professional, I’m an owner, I’m a designer, and I’m a woman. In…
Bubble or new business level? Laura Lentz on a new boom in foodservice
From what I know, the world of foodservice consulting started in the 1950s and really took hold somewhere around the…
Tracking 10 years in foodservice
How much really does change in a decade? While lots has happened since 2013, little seems to have changed. It…
Special report: Where the trends take us
Was the humble mushroom the ingredient of 2022? As the year concludes, is the versatile fungus the product that diners…
Be the Voice: Laura Lentz on doing your best work
I’m just back from being one of the faculty on the Foodservice Design Bootcamp and one of the things that…
To market, to market: Laura Lentz FCSI on working in multiple markets
Some consultants primarily work in one market segment while others diversify into multiple market segments. Deciding which path is best…
Flexible to universal: Laura Lentz FCSI on pushing boundaries
For years we have been saying that flexibility in design is the key to success, but what does that look…
Taking stock: Laura Lentz FCSI considers a sector in flux
Toto, I have a feeling we're not in Kansas anymore. This is a time in my professional career unlike any…